nice!! do you have a door that you use whilst cooking and roasting etc? or do you just cook next to the embers? i did make an oak door but it ended up well . . . slightly burnt! so i now need to make a steel door in time for the christmas cooking!!
I have the stainless steel oven door that came with the kit oven, the oven is modular so it has a moulded reveal for the door to fit into, its a free standing loose door (it stands vertical with its handle holding it up) ie the door is not on a hinge, you slide the door in or out to adjust airflow or to close completely to damp a hot fire down for the night with new wood so you can open it up the next morning and keep going for breakfast or lunch.
When I have just lit the fire with kindling and its building up heat, I have the door maybe 4 inches open as it helps direct the heat and smoke up the chimney when I move on to larger bits of hardwood I close it to maybe 2 inches and when up to temperature I close it to maybe 1 inch to keep the heat up.
When up to temperature and cooking either I remove it to keep the oven air temperature down or close it to half an inch to keep the air temperature up, you need to experiment with this.
I also work in metal weld and fabrication. It depends on how even your reveal where a door will go is, if its reasonably fair you should be able to cut a template in card or thin ply or hardboard and either get a local metalworker to make one up or send the template to a laser or waterjet cutting contractor. Get a metalworker to make up a handle a large letter "D" that will fit your hand with a heat resistant glove or a rag over your hand to act as a handle and stand to hold the door in place and either bolt or weld the vertical part of the D to the door.
G'day bandit Love the good pics, makes me hungry even after I've had my tea. I like to cook with the flame and coals in the oven . I use a "shield " of bricks to protect the food down low and it cooks from the heat radient from the brick. I'd love to have a metal door like you described as a heat saver when but my metal working skills are poor. I do have an insulated door. It's basically a 2 inch thick block of hebel ( autoclaved airated cement block) carved to fit the revel. A layer of 12 mm ply silasticed to the outside and then a hardwood face and handles screwed to that. Its bloody heavy ... 11 kg from memory, but it retains the heat. Its not the most robust of materials but its cheap and replaceable. I'm onto my secound now and it's already had a chip in one corner silastic back on but still working well. It will enable you to close off a 400C oven in the evening and have baking temps next day. I've built one for a friend a few years ago. He was using a ply 1/2 disk with a piece of wood nailed to it . Covered with aluminum foil. Couldn't say it had a great insulation value but the ply lasted again and again. Be great to see someone try this with a wood door over the long term. Of course the foil is disposable after one cook. There's a link to my build at the bottom and another link to my insulated door .. I warn you its a bit old school its 4 yrs old now but still going strong and still a lot of fun. Regards dave